Chocolate mousse can be vexing: separate the eggs, beat the whites, fold in the chocolate sauce carefully. There are a lot of ways it can go wrong! Fortunately, we've got a quick solution. This is what I like to call a "get out of jail free" dessert.
Plastic in the kitchen can be scary, but there's a better way! Silicone is a synthetic rubber that has an incredibly high melting point, perfect for cookware. Here's the science behind the material.
The fantasy imagined by dear Edmund in "The Lion, The Witch, and The Wardrobe" can be a reality in your kitchen today! Making Turkish Delight is rather simple, all it takes is some sugar and arm power!
What happens to your food in the deep, dark, recesses of the freezer? Here's a quick scientific breakdown of the process of freezer burn and what you can do to help prevent it!
Ever wonder what's going on under the lid? Once you seal a pressure cooker there's a lot of science that goes into breaking down meats and grains, they're amazing devices!
Growing up, eating beef jerky was a real treat while backpacking across Colorado. Now that I know how to make it at home, it's less of a treat, but just as delicious!
Molecular gastronomy is the application of science lab techniques and compounds to every day cooking. Check out this quick tutorial on making pearls out of any liquid!
Knowing which knife to use for each job can be confusing. Here's a breakdown on the physics of knives, and why it's important to match your blade to the task at hand!
Expiration dates are not actually tied to food safety at all, though that is how we think of them. Instead, they’re chosen by the manufacturer to indicate the date at which optimal flavor has passed. But that doesn’t mean your food is unsafe to eat. Here's the full breakdown on how it all works!
There are many vegetable fats to consider when we walk down the grocery aisle these days. Do we cook with olive oil or should we use canola? What’s the difference between sunflower and safflower? Though these are all produced from various plants, they differ considerably in their application once we step into a kitchen
Chasing the high of another chili pepper? Ever wonder what makes us crave spicy food? The neurological science behind the pain in your tongue is fascinating, catch it all here!
Behold the insufficiency of the measuring cup! Though it may be hard at first, you'll thank yourself when you transition from volumetric measuring to weighing ingredients in your kitchen. Accurate, repeatable, reliable baking ahoy!
Any scientist worth her salt will tell you that the two most important factors in any experiment are consistency and reproducibility. Considering that every time we bake we are essentially conducting a science experiment, why wouldn’t we hold the same standards in the kitchen?
Let me save you from the terrifying moments when you realize, mid-cake, that you're missing an ingredient. A little chemistry goes a long way when it comes to kitchen hacks!
